Chou Farci with Lentils (Stuffed Cabbage)

I love stuffed cabbage, it is a dish from my childhood, and is perfect for these cold January days.

My grandmother made hers sweet & sour, with meat, rice and raisins, tomato sauce and I think gingersnaps????!!! for sweetness (sounds kind of gross).

I love the French version "chou farci" (which translates only to "stuffed cabbage").

I had leftover cooked lentils and leftover white Chinese rice from takeout, and a big head of Savoy cabbage (the veiny type), so I thought this would be a good weeknight dinner.....and it was.

Here is the ingredient list:

1 large Savoy cabbage, cored and big leaves separated

1/2 onion

2 garlic cloves, chopped

2 carrots, diced

1 tsp cumin

1/2 tsp allspice

1 cup of cooked lentils

1 cup of cooked white rice

1 cup of prepared tomato sauce (jarred sauce is fine)

1/3 cup of golden raisins

*I also snuck in some leftover cooked brisket! (but meat is not necessary, you can make this totally vegetarian with the lentils).

Start by separating your cabbage leaves, making sure you cut off the hard core.   Boil the leaves in salted water for 6 minutes, then remove to a baking sheet with tongs, to cool.

Make your filling:

In a skillet, cook the carrots, onion, garlic and spices in some olive oil. 

 Add in the cooked rice and cooked lentils, along with the spices, raisins and tomato sauce.  (I happened to have the leftover cooked rice and lentils in the freezer, so this was so easy to put together).     

Season with salt & pepper, and cook this mixture for a few minutes.  Taste and adjust seasonings if needed.

Layer a cast iron skillet, or baking dish with oil, and lay some leaves around the dish, overlapping.

Spoon a layer of the filling inside the leaves, pack it in.

Layer another few cabbage leaves and another layer of filling.

Layer the rest of the leaves over the filling and tuck in the edges. 

Bake at 350F for 30 minutes.    Let rest a few minutes, then invert onto a plate.

Let cool a bit, and slice and serve!

Don't skip the raisins or the lentils in this dish, that makes it special.

xo